Patisserie

ELABORATIONS WITH SOSA PRODUCTS

With the arrival of the holiday season, shortbread cookies "polvorones" once again take center stage on our tables. This classic treat, deeply rooted in Spanish...
Panellets are one of the most representative sweets of the Catalan tradition, especially linked to the Castanyada. Its marzipan base, made from ground almonds and...
At Sosa Ingredients, we continue to explore the limits of pastry creativity in this black chocolate glaze, a recipe developed with Proglaçace, our vegetable gelling...
Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian market—:...
In our constant search to inspire and transform modern pastry, we present Margarita, a recipe created in collaboration with the renowned pastry chef Miquel Guarro...
In our mission to innovate and offer cleaner alternatives without sacrificing flavor, we have collaborated with the talented Italian pastry chef Matteo Felicci, who...
The poured blackcurrant glaze, formulated with our latest innovation Proglaçage, is ideal if you are looking for a glossy and stable finish from 100% vegetable...
We are proud to present a creation by Chef Ambassador Jason Tan, who shares with us his dessert titled “Hukambi & Cherry” — a personal...
In the world of contemporary pastry, technique is not just a tool, but a language for expressing ideas, textures and emotions. One of the most...
The night of June 23rd to 24th is one of the most magical of the year in Catalonia. Specifically, it is an important and festive...
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